The full text of this article:
Chemical dips and edible coatings to retard softening and browning of fresh-cut banana
by Sheryl Lozel Sadili Bico, Maria Filomena De Jesus Raposo, Rui Manuel Santos Costa De Morais, Alcina Maria Miranda Bernardo De Morais
International Journal of Postharvest Technology and Innovation (IJPTI), Vol. 2, No. 1, 2010
Abstract: The effects of chemical dips and edible coatings on firmness and colour of fresh-cut banana (cv. Cavendish) from Madeira Island were investigated. Two calcium salts, calcium chloride and calcium lactate, were first investigated for the effects on firmness during four days of storage at 5°C. Firmness and colour were evaluated after a three-minute chemical dipping or chemical dipping followed by coating and during five days of storage at 5°C. The coatings tested consisted of pectin, alginate, carboxymethylcelullose, carrageenan or chitosan solution. Dip with 1% (w/v) calcium chloride, 0.50% (w/v) ascorbic acid and 0.75% (w/v) cysteine was the most efficient treatment in retarding softening and browning of banana slices. This dip also inhibited yeast growth. According to sensory analysis, the edible shelf life of banana slices dipped in such solution was the longest: five days at 5°C. Carrageenan solution was the significantly (p < 0.05) best coating among the ones studied, in preserving firmness and colour of fresh-cut banana during five days at 5°C.
is only available to individual subscribers or to users at subscribing institutions.
Please re-direct your browser by clicking on this Inderscience Online Journals link, to access the full-text of this article.
Pay per view: If you are not a Subscriber and you just want to read the full contents of this article, please click here to purchase online access to the full-text of this article. Please allow 3 days + mailing time. Current price for article is Thirty Euros (€30)
Complimentary Subscribers, Editors or Members of the Editorial Board of the International Journal of Postharvest Technology and Innovation (IJPTI) journal, that have been redirected here, please check if you have a registered username/password subscription with Inderscience. If that is the case, please Login:
If you are not yet a Subscriber to International Journal of Postharvest Technology and Innovation (IJPTI) journal, you can subscribe by following a few simple and quick steps. A subscription will give you complete access to all articles in the current issue, as well as to all articles in the previous three years, where applicable. Click here to subscribe.
Should you experience further difficulties or have any enquiries, please email email@example.com